This creamy mushroom stroganoff is hearty, comforting, and full of flavor. Serve it over your favorite pasta or rice for a satisfying meal.

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Ingredients:

Main Ingredients:

• 1 pound mushrooms, trimmed and quartered
• 1 large onion, diced

Seasonings:

• 2 garlic cloves, minced (about 1 tbsp)
• ½ tsp paprika
• 1 tsp thyme (or your favorite herb blend)
• 1 tbsp balsamic vinegar
• ½ tsp sugar

For the Vegan Cream:

• ½ cup unsweetened plain plant-based yogurt + ½ cup liquid (water, veggie stock, or plant-based milk) OR ½ cup raw cashews, soaked and blended until smooth with 1 cup liquid (water, veggie stock, or plant-based milk)
• 1 tsp mustard

Other Ingredients:

• Olive oil
• Salt and black pepper
• Fresh parsley, chopped (for garnish)

To Serve:

• Pasta (rotini, fusilli, farfalle) or cooked rice

Preparation:

1. Cook the Mushrooms:
• Slice the mushrooms into ½-inch slices.
• Heat a large skillet over medium heat. Add 2 tablespoons of olive oil, then add the mushrooms.
• Sauté the mushrooms, stirring occasionally, until they are golden brown. Remove the mushrooms from the skillet and set aside.
2. Sauté the Onions:
• Using the same skillet, add 1 tablespoon of olive oil and the diced onions. Cook over medium-low heat until the onions are soft and golden.
3. Add Seasonings:
• Season the onions with minced garlic, thyme, paprika, sugar, balsamic vinegar, and 1 teaspoon salt. Mix well and cook for about 30 seconds.
4. Combine and Add Cream:
• Return the cooked mushrooms to the skillet with the onions.
• Add the prepared cream (yogurt mixture or blended cashew cream) and the mustard. Stir well to combine.
• Season with freshly ground black pepper to taste.
5. Simmer and Finish:
• Let the sauce simmer for a few minutes until it thickens and becomes creamy.
• Remove the skillet from the heat.
6. Serve:
• Serve the creamy mushroom mixture over your favorite pasta or rice.
• Garnish with chopped fresh parsley.